Pennsylvania Dutch Scrapple Recipe
Ingredients
| 1 Ige. beef soupbone with meat | ||
| 1 lb. beef bones with marrow | ||
| Beef liver | 2 Pound | |
| 2 lb. beef heart | ||
| Cornmeal | 1 1/2 Cup (16 tbs) | |
| Buckwheat flour | 1 Cup (16 tbs) | |
| Sausage seasoning | ||
| Garlic powder to taste | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cook soup and marrow bones in 8 cups boiling salted water in heavy kettle until meat falls from bones.
Remove fat from meat; discard bones.
Boil liver and heart in stock until tender; remove, reserving 6 cups stock.
Process meat through food grinder; return to stock.
Stir cornmeal and flour into reserved stock gradually; add seasonings.
Cook over low heat for 1 hour, stirring frequently.
Pour into bread pans; chill until set.
Wrap in waxed paper; store in refrigerator.
Slice as needed; fry in lightly greased skillet.
Remove fat from meat; discard bones.
Boil liver and heart in stock until tender; remove, reserving 6 cups stock.
Process meat through food grinder; return to stock.
Stir cornmeal and flour into reserved stock gradually; add seasonings.
Cook over low heat for 1 hour, stirring frequently.
Pour into bread pans; chill until set.
Wrap in waxed paper; store in refrigerator.
Slice as needed; fry in lightly greased skillet.
Chef
